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3.17.2013

Guinness Glazed Chicken Wings for St. Patrick's Day

We are heading out to our neighbors' house for our annual St. Patty's Day corned beef and cabbage dinner. Our part of dinner consists of the appetizer and the dessert, so we have today's post as well as tomorrow's post all set and ready to go. Read on!

Today, we bring you the appetizer: Guinness Glazed Chicken Wings. These little lovelies get their flavor from a mix of root vegetables and a can of Guinness, Ireland's popular dark stout. Reducing this gravy-of-sorts turns it into a nice glaze to brush on the wings right before broiling and serving.

The rest of the meal was equally delish. Corned beef with cabbage, carrots, turnips and potatoes, with roasted vegetables, and mashers. Our ancestors would be proud! (Check out the photos below!) And, of course, tune in tomorrow to find out what we had for dessert.

In a large skillet, heat oil over medium heat. Add onion and garlic and sweat for 2-3 minutes. Remove onion and garlic with a slotted spoon. Season wings with salt and pepper. Add chicken wings to the pan and cook, about 5 minutes each side, until nicely browned. Return onion and garlic to the pan and add ginger, carrot, parsnip and thyme. Pour Guinness into the pan and bring to a boil over high heat. Cover and reduce heat to low; simmer for 30 minutes, until chicken is cooked through. Remove chicken wings from the pan and place on a baking sheet. Strain the sauce through a fine-mesh sieve; discard vegetables. Pour sauce into a small saucepan and boil over high heat until reduced by half. When ready to serve, heat broiler on low. Brush wings with glaze and broil for 5-6 minutes; turn, baste and broil other side 4-5 minutes. Eat with a freshly poured Guinness to wash them down - Slainte!